thai steak & noodle salad
It’s August, the temperatures are at some of the highest of the year, grilling is preferred to avoid heating up your kitchen, something cold like a salad, yet filling with protein and carbs seems like a great dinner option. If you feel like Thai but want a salad – this is your pick. It hits on spice, acid, sweetness and is loaded with crisp lettuce, cabbage and fresh herbs. Like most Thai dishes, it delivers on a wide range of flavor, and yet it’s a salad!
While you can make it any time of year, be sure to try it in August when the tomatoes are ripe, and the basil is on. We were able to find some local romaine too. All these things take a really good dish to another level of freshness. There are a few recipes I have in my recipe catalog that I’ve written “Top 5” on – this is one of them. So do yourself a favor, give it a try, and let me know what you think!
Thai Steak & Noodle Salad
Thai in salad form. This is a delicious, fresh salad delivering on the crispness of a salad, and the substance of a noodle dish. A sambal and lime based vinaigrette provide some kick and acid, while fresh herbs and mango provide balance and a never-ending range of flavor.
Ingredients
Marinade
- 1.5" piece of ginger, peeled and minced
- 1/4 cup soy sauce
- 3 TBSP brown sugar
- 2 TBSP fresh lime juice
- 1 TBSP fish sauce
- 1/2 TSP freshly ground black pepper
- 1/2 TSP garlic powder
- 1/4 cup olive oil
- 1 TBSP sesame oil
- 1 Flank Steak
- kosher salt
Vinaigrette
- 1/4 cup fresh lime juice
- 1/4 cup Sambal Oelek (or other brand hot chile paste)
- 1/4 cup olive oil
- 2 TBSP fish sauce
- 2 TBSP sugar
- 1 TBSP honey
- 1 clove garlic, minced
Salad
- 2-4 ounces dried lo mein noodles
- 1/2 TSP sesame oil
- kosher salt
- 1 large mango, peeled and cut into 1" pieces
- 1/2 head of romaine, chopped
- 2 cups savoy cabbage, thinly sliced
- 2 carrots, peeled and julienned
- 2 scallions, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro, chopped
- 1/2 cup basil leaves, torn
- 1/4 cup mint leaves, torn
- 1/2 cup roasted peanuts, pounded (see note)
- lime wedges (for serving)
Instructions
First, prepare the marinade by combining all ingredients in a bowl and whisking together until fully combined. Transfer to a gallon size Ziploc bag and add steak. Close the bag, pressing out all the air, and marinate for at least 6 hours (up to 12) in the refrigerator. Flip over half way through the marinating process.
Next, prepare the vinaigrette by combining all ingredients in a bowl and whisking until emulsified. Set aside.
Next, cook the lo mein noodles according to cooking instructions. When finished, drain and run under cold water to stop the cooking process and bring down in temperature. Transfer to a large mixing bowl and toss with the sesame oil. To the bowl, add mango, romaine, cabbage, carrots, scallions tomatoes, cilantro, basil, and mint. Toss with desired amount of vinaigrette. Then plate salad, topping with steak and peanuts. Enjoy!
Notes
Inspired by: Bon Appetit
Peanuts: you can pound the peanuts using a mortar and pestle or by putting in a Ziploc and crushing with a rolling pin or meat tenderizer. The goal is to have some small pieces and some larger pieces.